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Pickled red currants are an exquisite addition to meat dishes, but this is not its only advantage. Perfectly preserving its beneficial properties and freshness, it often becomes a decoration for the holiday table. But its main advantage is its ease of preparation.
Beneficial properties of pickled currants
Pickled currants retain vitamins in full:
- Vitamin A improves vision, immunity, and functioning of the digestive system;
- vitamin E strengthens hair, skin and nails;
- group of vitamins B (B1, B2, B3, B5, B6, B7, B9) is necessary for the natural functioning of the whole body;
- ascorbic acid.
It is also rich in minerals:
- potassium;
- sodium;
- calcium;
- phosphorus;
- iron;
- magnesium
Black berries contain chlorine and sulfur, essential oils, and glucose. Reduces the likelihood of vascular diseases, improves the functioning of the liver and kidneys, is effective in treating gums and teeth, helps fight pathogens and heartburn.
The red berry gives elasticity to blood vessels, so it is useful for diabetics and those suffering from swelling to consume it in any form. Helps in the fight against anemia if you eat about 30 g per day during the menstrual cycle.
Pickled currant recipes
For the classic blank you will need:
- red currants (volume at your discretion);
- 500 ml of clean water;
- vinegar 9% 100 ml;
- allspice;
- herbs (basil, parsley or bay leaf are great);
- cinnamon;
- sugar 10 tbsp. l.
Step-by-step cooking recipe:
- Rinse the berries well under running water several times, sort through, leaving large fruits and twigs (optional).
- Distribute into sterilized jars, add washed and dried herbs (can be wiped with a towel), pour boiling water for 5-10 minutes.
- Boil water for the marinade, add sugar, cloves, pepper, a piece of cinnamon, and bay leaf. Stir constantly until the sugar dissolves. Add vinegar, stir again, remove the marinade from the stove.
- Pour the hot marinade into jars up to the neck. Roll up the lids, let them cool (you can turn them upside down), then move them to a cool place.
Red currants look especially impressive with branches on the table in winter.
Preparing pickled black berries is not much different from red ones. It is necessary to rinse, sort and pay special attention to spices. For 1.5 kg of well-selected berries you will need the following ingredients:
- 100 g acetic acid 9%;
- 450 g of clean water;
- ground black pepper;
- carnation;
- herbs;
- ground cinnamon 2 tsp.
The cooking process is the same.The main thing is to maintain proportions.
Red pickled currants for the winter
An exquisite berry that complements meat dishes is marinated with cucumbers. The proportions are as follows:
- 1-2 kg cucumbers
- 10 cloves of garlic;
- 500 g currants;
- 500 ml water;
- 3-4 sprigs of dill;
- 1 tbsp. l. vinegar 9%;
- 1.5 tbsp. l. Sahara;
- 1.5 tbsp. l. salt;
- peppercorns;
- leaves of currant, cherry and horseradish.
Recipe:
- Soak the cucumbers in cold water for 4 hours.
- Greens, garlic and pepper are placed at the bottom of the jar.
- Place cucumbers and add currants on top.
- The filled jar is filled with boiled water twice. After the first time, let it brew for 10 minutes. When boiling again, you need to add sugar, salt and vinegar to the water.
- After pouring the resulting marinade into the jar, you must immediately screw it on, turn it upside down and let it brew for at least a day. After this, pickled red currants with cucumbers can be served.
The unusual taste of red currants and cucumber goes piquantly with baked turkey and chicken. Berries with garlic marinated according to this recipe are often served in restaurants with lemon wedges and pork chops. It’s now so easy to surprise your family!
Black pickled currants for the winter
Pickled black currants with beets are very easy to prepare. For a half-liter jar you will need the following ingredients:
- 300 g boiled beets;
- 75 g black currants;
- Cinnamon, allspice, cloves (to taste);
- 20 g sugar;
- 10 g salt;
- 35–40 g 9% vinegar.
Step-by-step cooking recipe:
- Peel the beets, rinse, cut into cubes or strips, and put in jars. Wash and sort the blackcurrants, adding 1 part of the berries to 4 parts of chopped beets.
- Prepare a solution of spices, sugar, vinegar, salt and boiled water. Fill the jars with hot solution.
- Cover the jars with boiled lids and heat in a water bath in boiling water. Liter - 10 minutes, half-liter 7-8 minutes.
- Seal the jars, cool, and transfer to the pantry or other cool place. The product will be ready for use in a day. To achieve a rich taste, it is best to open jars no earlier than after 2-3 weeks.
What do you eat pickled currants with?
Pickled red currants with sprigs are served with meat dishes and desserts. From it you can prepare your own gravy for a side dish; you just need to grind it with a blender or fork, add spices, and pour over the resulting sauce.
Pickled berries are used for pies, buns, homemade ice cream, and yogurt. To prepare yogurt, you need to mix the berries with sour cream in a blender, adding vanillin, and the dessert is ready.
Terms and conditions of storage
Pickled red currants can be stored for up to 3 years in a cool place. To avoid mold in an open jar, you need to add sugar. The more sour the berry, the more sugar you will need. It can be stored at room temperature without refrigeration for 2-3 days.
Conclusion
Pickled red currants, like black currants, are easy to prepare. Its taste and beneficial properties will fully justify the time spent in the kitchen.
